| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 1 | up to | |
| 2 | T | Fermented black beans |
| 2 | lb | Pork spareribs |
| 1 | Clove garlic | |
| 2 | Fresh ginger root | |
| 2 | T | Oil |
| 1/2 | c | Water |
| 1 | T | Cornstarch |
| 1/4 | c | Water |
INSTRUCTIONS
Soak fermented black beans. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections. Place in a shallow heatproof dish. Mince garlic and mash with soaked black beans; then combine with cornstarch, soy sauce and sugar. Pour mixture over ribs. Steam 45 minutes on a rack (see HOW-TO SECTION). Serve hot. VARIATION: In step 3, add to black bean mixture 1 scallion stalk, minced; 2 tablespoons stock; 2 teaspoons vinegar; 1 teaspoon sherry and 1 teaspoon peanut oil. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 473
Calories From Fat: 362
Total Fat: 40.3g
Cholesterol: 121mg
Sodium: 486.9mg
Potassium: 421mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 24.5g